New Flavors Target Comfort-Food Cravings Southern Recipe Small Batch has launched three new pork rind flavors: Air Fried Buffalo Wing, Air Fried Pizza, and Pimento Cheese. The products are available on PorkRinds.com starting mid-September, with additional retail distribution expected to follow. All three varieties carry a suggested retail price of $3.99. The air-fried offerings contain nearly 30% less fat than traditional oil-fried pork rinds while maintaining flavor and crunch. Each serving delivers eight grams of protein and seven grams of collagen, with low carb content and naturally gluten-free formulation. "Through flavor innovations like Air Fried Buffalo Wing and Pizza, we're proud to bring on-trend flavors to pork rinds, while meeting consumers' changing needs for low carb, protein-packed snacks that are still lower in sodium and sugar," said Mark Singleton, vice president of sales and marketing at Rudolph Foods, Southern Recipe Small Batch's parent company. "And with the introduction of Pimento Cheese, we're uniting two southern favorites into one unique product, perfectly suited for our consumer. Once again, we're elevating the perception of the humble pork rind and getting more people, to eat more pork rinds, in more places."

Charity Partnership Behind Pizza Flavor The Air Fried Pizza flavor was created in honor of the Archer Foundation, the charity partner of Rudolph Foods' Crunch Time Hero of the Week campaign. Archer, the foundation's namesake, lost his life to DIPG, a form of pediatric brain cancer, at age six. Pizza was one of his favorite foods. The Archer Foundation supports families facing challenges related to DIPG and DMG (Diffuse Intrinsic Pontine Glioma), with a focus on funding research toward effective treatments and a cure.

Why It Matters

Operators stocking pork rinds face growing consumer demand for better-for-you snacking options with bold, foodie-inspired flavors. The introduction of air-fried variants and regionally specific tastes like Pimento Cheese represents the category's push toward flavor differentiation and functional benefits—a trend likely to influence competitor product development across the salty snack aisle.

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Written by FBM Publications Editors